Methi Khakhra Recipe – Gujarati Savory Crispy Flatbread
The Gujarati Khakhra is a cherished snack, known for its crispy texture and wholesome ingredients. Perfect for breakfast, an afternoon tea accompaniment, or even a travel snack, this delightful flatbread combines the goodness of whole wheat flour with the aromatic flavors of fenugreek leaves, turmeric, asafoetida, and a blend of spices. Light yet flavorful, Methi Khakhra is a snack that keeps you coming back for more.
Overview
- Cuisine: Gujarati Recipes
- Course: Snack
- Diet: Diabetic Friendly
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: Makes 20 Khakhras
Ingredients
Below is a table with the required ingredients and their respective quantities. Additionally, substitute options have been provided for those looking to experiment or adapt the recipe based on availability.
| Ingredient | Quantity | Substitution Options |
|---|---|---|
| Whole Wheat Flour | 2 cups | – |
| Methi Leaves (Fenugreek Leaves), finely chopped | 2 tablespoons | Spinach puree, dried/fresh mint, tomato puree |
| Red Chilli Powder | 1/4 teaspoon | – |
| Asafoetida (Hing) | 1/4 teaspoon | – |
| Turmeric Powder (Haldi) | 1/2 teaspoon | – |
| Oil | 2 tablespoons (plus more for cooking) | – |
| Salt | To taste | – |
| Cumin Seeds (Jeera), coarsely pounded | Optional | – |
| Dry Ginger Powder | Optional | – |
Nutritional Information (Per Khakhra)
| Nutrient | Approx. Value |
|---|---|
| Calories | 50 kcal |
| Protein | 1.2 g |
| Carbohydrates | 7 g |
| Fats | 1.5 g |
| Fiber | 1 g |
| Sodium | 75 mg |
Instructions
Follow these detailed steps to prepare the perfect Methi Khakhra:
| Step | Instructions |
|---|---|
| 1 | In a large mixing bowl, combine whole wheat flour, finely chopped fenugreek leaves, red chili powder, asafoetida, turmeric powder, oil, and salt. |
| 2 | Gradually add water, kneading to form a stiff dough. Cover and let the dough rest for 15 minutes. Knead the dough again before proceeding. |
| 3 | Divide the dough into 20 equal portions. Roll each portion into a very thin circle, dusting flour as needed to prevent sticking. |
| 4 | Heat an iron skillet over medium-high heat. Place one rolled dough circle on the skillet. When you see air pockets forming, flip the Khakhra. |
| 5 | Smear a teaspoon of oil around the edges and use a wooden press to press and turn the Khakhra, ensuring it doesn’t puff up. |
| 6 | Flip again and repeat the pressing and turning process until the Khakhra becomes golden and crisp. |
| 7 | Remove the Khakhra from the skillet and allow it to cool on a flat plate. Repeat the process with the remaining dough portions. |
| 8 | Once all the Khakhras are made and completely cooled, store them in an airtight container. They stay fresh for two weeks at room temperature and longer if refrigerated. |
Serving Suggestions
Methi Khakhra pairs wonderfully with a variety of accompaniments. Here are a few ideas to elevate your snack experience:
- Serve with Jowar Dhani Chivda for a crunchy, wholesome combo.
- Enjoy with a steaming cup of Masala Chai for the perfect tea-time treat.
- Add a dollop of pickle or yogurt dip for an extra burst of flavor.
Pro Tips
- Rolling Technique: Ensure the dough is rolled out thin and even to achieve crispness. Uneven rolling may cause parts of the Khakhra to remain soft.
- Flavored Variations: Add dried mint or pureed spinach to the dough for unique flavors and added nutrition.
- Storage: Always cool the Khakhra completely before storing to prevent moisture buildup and loss of crispness.
Enjoy the goodness of homemade Methi Khakhra, a perfect blend of health and taste, straight from Gujarat’s culinary heritage!
